Greek Style Penne Pasta With Lamb and Vegetables

Ingredients

• 2 tablespoons olive oil
• 1 very large onion, halved through root end, cut lengthwise into 1/3-inch-thick slices (about 4 cups)
• 12 ounces medium parsnips, peeled, cut on slight diagonal into 1/4-inch-thick slices (about 4)
• 4 garlic cloves, minced
• 8 ounces ground lamb
• 1 1/4 teaspoons ground cinnamon

• 2 (14 1/2 ounce) cans diced tomatoes with juice
• 12 ounces penne
• 1/2 cup chopped fresh parsley
• crumbled feta cheese

Directions

1. 1

   Heat oil in large nonstick skillet over medium-high heat. Add onion and parsnips and sauté until slightly softened and deep golden brown around edges, about 9 minutes. Add garlic; stir 1 minute. Add lamb and sautéuntil no longer pink, breaking up with back of spoon, about 2 minutes. Stir in cinnamon. Sprinkle with salt and pepper. Add tomatoes with juice; bring to boil. Reduce heat, cover, and simmer until parsnips are tender, about 12 minutes. Season with salt and pepper.

2. 2

   Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot. Add lamb mixture and enough cooking liquid to moisten; toss. Add parsley. Transfer to plates and sprinkle with feta.